{"id":213332,"date":"2023-10-16T11:58:20","date_gmt":"2023-10-16T09:58:20","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=213332"},"modified":"2023-10-16T12:03:34","modified_gmt":"2023-10-16T10:03:34","slug":"this-is-what-the-4-hands-menu-between-marc-segarra-refectorio-and-javier-goya-triciclo","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-is-what-the-4-hands-menu-between-marc-segarra-refectorio-and-javier-goya-triciclo\/","title":{"rendered":"This is what the 4-hands menu between Marc Segarra (Refectorio) and Javier Goya (Triciclo) will be like"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
At Tapas we love 4-hands menus and we are not going to miss this one, which will take place twice on 18 and 19 October at the SUA restaurant. It is a collaboration between Marc Segarra, chef at Abad\u00eda Retuerta’s Refectorio restaurant, and Javier Goya. On this occasion, they will prepare an exclusive joint menu with a gastronomic proposal that pays tribute to a part of the cuisine of the central plateau -Madrid and Castilla y Le\u00f3n-, with tradition and seasonal products as the pillars of the evening.<\/p>\n\n\n\n

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The special menu will be made up of 13 courses filled with traditional dishes and avant-garde techniques, always with a focus on sustainability. “We are looking for a menu that conveys our personalities and our way of understanding cuisine. Dishes that are committed to the recovery of ancestral recipes and ingredients and that allow us to defend the central territory of the Peninsula, its products and its producers”, said both chefs. The menu will be available at a price of \u20ac99, with the option of pairing it with the liquid proposal from the Abad\u00eda Retuerta winery for an additional \u20ac20.<\/p>\n\n\n\n

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A post shared by Marc Segarra (@marcsegarra_refectorio)<\/a><\/p><\/div><\/blockquote>